600 grams of Meretrix meretrix, washed with clear water, then put it in a basin and add some salt water to raise it.

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Prepare some garlic, peel it and cut it into garlic paste; Prepare some ginger in addition.

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Put the washed clams in an iron pan, add a little water and use medium heat. Soon, the clam shells will be opened one by one. When all the shells are opened, turn off the fire immediately and pick out the empty shells with sand.

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Heat the wok with low heat, add proper amount of cooking oil, add Jiang Mo and some pepper, and stir-fry the scent of ginger and pepper.

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Add a small amount of soy sauce, leek and half a bowl of water to the seasoning and bring to a boil.

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After the soup is boiled, pour in clean clams, shovel evenly with a shovel and continue to cook.

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Finally, add a proper amount of salt, sprinkle with garlic paste and stir well. Finally, put salt. If you put it early, it will make the clam meat smaller. Clams are easy to cook, so don't cook them for too long to avoid meat coming out of their shells.

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Turn off the fire and take out the pot, so that the cooked clams are fragrant and tender. It tastes good and the meat hasn't shrunk.

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